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High-Protein Chicken Cottage Cheese Enchilada Bowls

A quick and delicious meal combining savory chicken and zesty enchilada sauce, perfect for busy weeknights while sneaking in extra protein.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup low-fat cottage cheese Blended for smoother texture, optional
  • 4 tablespoons enchilada sauce
  • 4 oz rotisserie chicken breast, shredded
  • 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
  • 1 cup red bell pepper, diced (fresh or sautéed)
  • 1/4 cup canned corn, drained
  • 1/4 cup black beans, rinsed and drained
  • 1 oz shredded cheese (Mexican blend or cheddar)
Garnishes
  • to taste chopped cilantro for garnish
  • to taste avocado slices for garnish
  • to taste Greek yogurt or sour cream for garnish

Method
 

Preparation
  1. Blend the cottage cheese and enchilada sauce together if you’d like a smoother texture (though it’s just as tasty chunky!).
  2. In a small bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning.
  3. Add the red bell pepper, corn, and black beans, mixing well to coat the veggies with the cottage cheese mixture.
  4. Divide the mixture into two microwave-safe bowls.
Cooking
  1. Top each bowl with shredded cheese and microwave for 1–2 minutes until the cheese melts and everything is warmed through.
  2. Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!

Notes

These enchilada bowls taste best with crispy tortilla chips or a refreshing green salad. Store leftovers in an airtight container in the fridge for up to three days. Freeze for up to three months, thawing in the fridge overnight before reheating.